Like the traditional Pisco Sour? You'll really love this fruit-filled take on the classic.
- 10 ounces pisco
- 6 ounces fresh lime juice
- 6 ounces strawberry-rose syrup*
- 1 egg white
Add pisco, lime juice and the strawberry-rose syrup to a blender and add two scoops of ice.
Blend for 20 seconds.
Add egg white and blend again for five to 10 seconds.
Strain through a coarse strainer into glasses.
* Strawberry-rose syrup: In a saucepan over low heat, dissolve 1 cup white sugar in 1 cup water. Add 1 cup of strawberries, finely chopped, and 1/4 ounce rose water. Bring to a low boil, then allow to cool and strain into a glass jar. Will keep, tightly covered and refrigerated, for up to one month.